Okay so I’ve been making these on repeat and I genuinely can’t stop putting them on everything.
Thin-sliced onions, lightly coated, tossed in the air fryer at 375°F — and what comes out is this pile of golden, shatteringly crispy strands that taste like the fancy canned stuff but so much better.
No oil splatter, no babysitting a pot, no smell that lingers for three days. Just crispy onions in about 18 minutes.
What you need:
– 2 large yellow onions, sliced paper thin (a mandoline helps a lot here)
– 3 tbsp all-purpose flour
– 1 tsp garlic powder
– 1 tsp smoked paprika
– Salt & black pepper to taste
– 1–2 tbsp olive oil or avocado oil spray
The secret ingredient? Cornstarch. Swap out 1 tablespoon of the flour for cornstarch and the crunch goes to a whole different level. It’s the same trick good tempura batter uses — lighter, crispier, stays crunchy longer. Works perfectly with the air fryer’s dry circulating heat.
How to make them:
Toss sliced onions with flour, cornstarch, and seasonings until coated. Spread in a single layer in your air fryer basket — don’t crowd them or they’ll steam instead of crisp. Air fry at 375°F for 15–18 minutes, shaking every 5 minutes, until deep golden brown.
What to put them on (honestly, the hard part):
– Green bean casserole (obviously)
– Burgers and smash burgers
– Baked potatoes or mashed potatoes
– Salads and grain bowls
– Soups, chili, ramen
– Just straight off the plate, which I won’t judge
They keep in an airtight container for up to 5 days — but honestly they never last that long in my house.
Tell me — what’s the first thing you’d put these on?